Golden crunchy crust, incredibly soft texture, large air bubbles… This homemade focaccia is a dream come true that you can bake in just a few hours because it’s super easy and quick to make and the result is absolutely amazing.
I promise that this focaccia will make you feel like a baking pro without all the hassle, impressing your friends and family and leaving everyone begging for more.
A golden and crispy crust, and a crumb as soft and fluffy as a cloud, this focaccia will drive your taste buds crazy and will leave your kitchen smelling like an authentic Italian bakery, an incredible result that’s worth every second of your time!
INGREDIENTS
500 g strong flour (W300, 12 g protein)
12 g fresh yeast OR 4-6 g active dry yeast (better 4g during summer or if your kitchen is warm)
1 tsp honey (or malt or sugar)
380 – 400 g lukewarm water
2 tbsp EVOO for the dough
2 tsp of salt
additional EVOO for the baking tray and the top
some water for the top
coarse salt for the top
EVOO = Extra Virgin Olive Oil
Preheat the oven to 275C – 530F, conventional mode, lowest rack.
Bake for 15-20 minutes.
Let the focaccia cool on a wire rack for at least 15 minutes.
#italianfood #italiancooking #focaccia #easy
Golden crunchy crust incredibly soft texture larger bubbles this homemade Focaccia is a dream come true that you can bake in just a few hours because it’s super easy and quick to make and the result is absolutely amazing I promise that this Focaccia will make you feel like a baking Pro without all
The hassle in pressing your friends and family and leaving everyone begging for more let’s start with the flower we will be using a strong flour I haven’t chosen a specific brand I bought it from the supermarket to show that fantastic results can still be achieved
Choose a flower with a W index of 300 and approximately 12 grams of protein I would have preferred it to be a slightly more rich in protein but will make it work anyway in a large bowl add 500 grams of flour 12 grams of fresh yeast and a teaspoon of honey the original recipe called for 400 grams of lukewarm water but I already know that my flour absorbs less water so we’ll start with 350 grams and gradually add a little more if necessary foreign As you can see the dough is still dry so we’ll add more water I ended up adding an additional 30 grams of water bringing the total to 380 grams this is the consistency you should aim for sticking guim lumping very soft and fluffy Now add two tablespoons of extra virgin olive oil and 2 teaspoons of salt mix everything until the dough appears smoother and has absorbed most of the oil Now cover the bowl and let it rest for half an hour After half an hour the dough will look slightly smoother with a spatula or spool fold the dough inside the bowl using bottom motions bring it the outer side of the dough towards its Center you don’t have to do it for a long time stop when the dough looks smoother and feel stronger
Cover the bowl again and this time let the dough rest for one hour after one hour the dough has doubled in size and appears smoother with wet grease hands Fold It by bringing the outer sides towards the center Knead it a couple of times as well to give it more strength you can also do this step on the countertop which I think is easier but time too lazy to clean it up Now take a baking tray and add the generous amount of extra virgin olive oil I know it’s a lot but without oil it wouldn’t be Focus anymore it would just be a dry sponge we have to accept that with grease hands transfer the dough to the baking tray give it a couple of
Folds and coat the surface with oil As you can see the dough is very soft and fluffy and already full of air bubbles cover the tray with plastic rump I used some clips to keep it secure and flat this way when the dough Rises they won’t stick to each other Let It All Rise for about 30-45 minutes
In the meantime preheat the oven to the highest temperature in conventional mode and move the rack to the lowest position Grease your hands again and use your fingers to press the dough starting from the center and moving towards the edges don’t be afraid to press firmly the dog won’t break you should leave your fingerprints clearly visible if necessary repeat the process until the dough is stretched and covers the entire baking tray Now add a little more oil a bit of water and some cold salt on the surface of the focaccia and now let’s bake it for about 15-20 minutes the beacon time depends on your preferences I like it nice and golden brown with a crispy crust so I’ll bake it for 20 minutes
Now transfer it to a wine rack and let it cool for about 10-15 minutes just look at how beautiful and mouth-watering it is we have baked this marble in just a few hours using simple ingredients and an easy process that really anyone can learn and replicate a golden and crispy crust
And the crumb as soft and fluffy as a cloud this Focaccia will drive your test spots crazy and will leave your kitchen smelling like an authentic Italian bakery an incredible result that’s worth every second of your time if you like this video give it a thumbs
Up and share it take a look at my other videos and subscribe to my channel don’t be shy and leave a comment and activate the notification Bell to receive updates thanks for watching and I’ll see you next time foreign
40 Comments
It is possible to add less oil according to preferences. It is possible to give the dough a 12h cold fermentation. It is possible to bake at a lower temperature. It is possible to use 4-6 g active dry yeast. All info in comments.
I made this and it turned out wonderful! Thank you so much for sharing. 👍🥰
whats that accent?
I’m going to try to make this over the weekend, I can’t wait to see how it turns out!!
OMG !!!
wow i need to follow this recp.
Years ago, working for Marriott, I would make focaccia everyday for the dinner patrons. Mine was pretty good -(I used a small percentage of milk in mine). THIS is WAY better than anything I've ever made. This is my new go-to recipe! Thank you!
Easiest focaccia is delivery from a baker. Anyone with the time and money to make this should just buy baker's quality and save the time. Or just do it proper.
I’ll give this a go tomorrow….and oiling your hands, not dusting with flour! Of course! And sufficient kneading to get the gluten working.
Wish me luck. I tried your recipe, but exchange the yeast for sourdough starter.❤🙏🏻💕🙏🏻💕
Everything below and your lovely voice makes me feel like attending a very upscale haute cuisine school somewhere in Europe … or Kansas … wherever, my second time with your instruction and Voila! Thank you.
Looks good
Been making a no knead focaccia for many yrs. This looks AMAZING! The techniques you used are spot on yielding that gorgeous fluffy cloud with big holes. I am def trying this version! 🙂 Best of luck
油太多了
Amazing recipe! Thank you! 🙂
I don't really bake bread at home so I was worried if I could make it. The result turned out to be perfect. it's a great recipe even for beginners! I think you've covered all the key steps that make foccacia airy and fluffy. Gonna make another one tomorrow for the family. Everyone loves it! Thank you for sharing this❤
Je ne comprends pas pourtant j’ai suivi les instructions à la lettre j’ai même regardé les commentaires y’a quelqu’un qui a dit que c’est attaché à sa poêle et vous avez répondu qu’il fallait pas appuyer trop fort j’ai fait directement ce qu’il fallait faire et déception c’est complètement collée à mon Plateau pourtant j’ai mis la deuxième je suivi toutes les instructions ça me ressemble pas du tout votre résultat😌 la seule différence c’est que je l’ai laissé 12 Heure au frigo
Et je l’ai fait cuire 475 °F pendant 15 20 minutes comme vous avez
Je vais la recommencer sans la mettre au frigo
What temperature in celsus would you bake focaccia in a fan assisted oven? And for his long?
I know, sorry….there's always one!!
Music is obnoxious!
So much oil I think I saw drone outside my window
😀
Hopefully someome can help me. Mine turned out good but the crumb wasnt as airy as in the video. Some large holes but not enough. Also not as uniformly flat as in video …mine rounded in center during baking. Did I handle it too much? Used 12-14% flour
My favorite bread. Thank you for sharing with us. Super presentation. 🥰😇
Reduce cost by 90% by producing 90% less heat, a physics basic. What a load of tosh.
Fantastic! Going to be trying your recipe for New Year’s Day lunch at home…I’ve been viewing, studying and taking notes from various online media bakers and cooks that have their own take on how to produce a great Focaccia, yes I’m sure their final product is fabulous. I came across your instructional video on this platform and I must say that it resonated with me due to the way in which you presented the recipe to your viewers. I know it’s going to work out well and will most certainly post the results later on of how your Focaccia came out….
Looks delicious and very easy to make. I look forward to making this recipe soon
I have used many focaccia recipes (like 10), and yours is the best. I have never achieved such a light crumb with a crispy crust (and bottom before). Thank you. I have saved this video.
Looks beautiful and I bet delicious! Thank you! Keep Healthy and Safe! xo
Happy New Year!
this looks amazing!!!
You mentioned what temperature to preheat the oven but not baking temp? Or have I missed the detail? I've watched every step x 7 times as I went through the process of making it. What temp are we baking for how long? I know baking time will be longer as we lower the temperature
this looks good, but i'd like a little more bread with my oil
Brava meglio di un napoletano ❤❤
I'm new to baking. Would this recipe work well for pizza crust? Your focaccia looks delicious ❤
I have a question, can you confirm that you mean you started with 350 “grams” of water or 350 ml of water? I have only seen markings like that on bottles for milliliters and not grams so I want to make sure. I can never get my dough to look smooth like yours and I always mess up and try to compensate. A little more water, then I put too much, then add a little more flour, then I added too much, etc. and my dough didnt look like yours. I often have that issue when baking. What am I doing wrong?
Oh my! Looks amazing!
I don’t have fresh yeast. Can I use active day yeast and how much?
I made this yesterday, and the results were as advertised Delicious! It was easy and I added some black olives and roasted red peppers.
Gonna try this. Looks wonderful. Subscribed. Thanks!